Seitan pot roast recipe

Ingredients

• 1 cup vital wheat gluten
• 2 tsp granulated onion powder
• 1 tsp granulated garlic powder
• 1 tsp dried thyme
• 1⁄8 tsp pepper
• 2 tbsp Vegan Worcestershire Sauce
• 3 to 4 cup No-Beef Broth, divided
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 medium russet potatoes, chopped
• 4 large carrots, peeled and chopped
• salt, to taste
• pepper, to taste

1. In a large bowl, whisk vital wheat gluten with spices until well combined. Add Vegan Worcestershire Sauce and 1 cup of No-Beef Broth and stir. Dough should form instantly.
2. Knead dough (seitan) in the bowl for about a minute to remove any bubbles.
3. Give the dough a good squeeze so it releases any extra water and set aside. Dough should be in the shape of a ball of dough, but don’t fuss about the shape; any somewhat round mass will do.
4. Line the center of a large pot with onion and garlic, lightly seasoning them with salt and pepper. Place the seitan on top of the onion then surround the seitan with potatoes and carrots, lightly seasoning them with salt and pepper. Pour any leftover cooking liquid over top.
5. Pour 2 cups of broth over the seitan and vegetables, adding more if necessary. The seitan and vegetables should be sitting in broth (it’s better to have too much than too little).
6. Cover and cook over low heat for 1 hour or until the vegetables are tender and seitan has expanded.
7. Meanwhile, preheat your oven to 350°F. Grease a cookie sheet and set aside. Once seitan and vegetables are cooked, bake seitan on the cookie sheet for 20 to 25 minutes, or until the outside is firm and lightly browned.